Raspberry Love Muffins

Great for a celebration of love – or just to make because they taste and look so damn good!

Makes 18

275g Plain Flour

100g Caster Sugar

2 tsp Baking Powder

Zest 1 lemon

200ml Hullabaloos Raspberry Lemonade

2 Free Range Eggs

100g Butter

50ml Vegetable Oil

Fresh Raspberries

150g Icing Sugar

Put all the dry ingredients in a bowl and combine.

In a jug measure 150ml Hullabaloos Raspberry Lemonade & whisk with eggs, melted butter and oil.

Add the wet mix to the dry and mix until combined.

Spoon into muffin cases until 1/3 full. Put a fresh raspberry in the middle of each one & spoon the rest of the mixture on top so the raspberry is covered.

Bake for approx 18 mins at 200*C.

When cooled, mix the remaining Hullabaloos Raspberry Lemonade with 150g sieved icing sugar and pour over top.


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